食品成分 - 果物と野菜の部位と種類

safe or suitable for eating

食用の

not capable of being eaten or is not safe for consumption

食べられない

a small, dry fruit that typically contains a single seed and is often surrounded by a hardened outer layer

アケーネ

a plant seedpod that contains multiple seeds, such as peas or peanuts

豆類

a small fruit with a seed inside a hard shell that grows on some trees

ナッツ

a one-seeded fruit where the seed is fused with the fruit wall, commonly found in grasses and grains

カリオプシス

a type of fruit that consists of an outer fleshy layer, a hard inner shell, and a single seed

ドリュープ

a dry, hard covering type of fruit that splits open to release seeds, such as in poppy seeds or okra

カプセル

a type of fruit that has a hard, pit-like stone (or seed) surrounded by fleshy edible fruit

コウ（石の）果実

a fruit with a central core surrounded by a fleshy layer

ポーム

any fruit with a sour taste, such as oranges, limes, and tangerines

柑橘類

a cluster of small individual fruits that develop from separate ovaries within a single flower

集合果

a fruit formed from the fused ovaries of multiple flowers

複合果実

a type of fruit where the flesh comes from tissues other than the ovary

付属果実

not containing any seeds

種なし

having an abundance of leaves or characterized by the presence of leaves

葉の多い

a variety of leafy vegetables that are commonly used as the base for salads

サラダグリーン

the ball-shaped root of some plants that grows anew every year

球根

the main part of a plant that connects the roots to the twigs, leaves, and flowers

茎

the underground part of a plant that absorbs water and minerals, sending it to other parts

根

a swollen, underground stem or root of a plant that stores nutrients

塊茎

having or resembling tubers, which are thickened, fleshy underground stems or roots

塊茎の

a large long vegetable of the squash family with green skin and white flesh, grown on the ground

マロウ

the central part of a fruit that typically contains seeds, like in apples, pears, and pineapples

コア

a simple sugar that is commonly used as a sweetener or a source of energy in various food and medical products

デキストロース

the soft, edible part of a fruit, typically rich in flavor and texture

果肉

the outer covering or shell of a seed or fruit

殻

the liquid inside fruits and vegetables or the drink that we make from them

ジュース

a sweet, liquid substance produced by flowers and used by insects as a source of energy

ネクター

a natural substance found in fruits that is used as a thickening agent in food preparation

ペクチン

the outer, protective layer of a fruit that can be removed

皮

a tiny hard seed that is found in some fruits such as an apple, peach, etc.

種子

a small, hard seed or stone found inside certain fruits, such as peaches and cherries

種

the spongy tissue found inside the stems and branches of plants

髄

the soft, fibrous part of a fruit or vegetable

果肉

the tough outer covering or skin of a fruit or vegetables

皮

a small, hard object produced by a fruit or vegetable that can grow into a new one

種子

any of the inner parts of a fruit such as an orange, lemon, etc. that can be easily separated

セグメント

the outer layer that covers a fruit, seed, or vegetable

皮

the slender, elongated part of a plant that supports leaves, flowers, or fruits

茎

the hard seed or pit found inside certain fruits like peaches and cherries

種

the flavorful outer layer of citrus fruit peel used to add tangy taste to dishes

皮

a small, round nut with a hard shell, known for its rich flavor and used in cooking and snacks

ヘーゼルナッツ

the central cylindrical part of the corn ear that is covered in tightly packed kernelsn

トウモロコシの芯

a small opening or indentation on the surface of certain fruits or vegetables, often associated with the attachment point or reproductive structures, such as in potatoes, pineapples, and beans

芽（じゃがいも）

a small flower or cluster of flowers that form the flowering head of vegetables like broccoli, cauliflower, and Brussels sprouts, commonly used in culinary applications

フロレト

the edible leafy greens or uppermost part of certain plants, used in culinary applications

葉

the tissue within a seed that provides nourishment to the developing embryo

胚乳

the middle layer of a fruit found between the outer skin and the inner core or seed, typically fleshy in texture

中果皮

the protective outer covering of a seed

種子の皮

the outermost layer or skin of a fruit

外果皮

all the layers of tissue that make up the wall of a fruit

果実壁

(of plant or fruit tissue) soft, juicy, and succulent, often with a high water content

肉質の

preserved or enhanced in flavor and appearance through the application of a sugary syrup or glaze

グレーズ

(of fruits or vegetables) excessively ripe or beyond the point of optimal freshness

過熟の

having had the pits or stones removed

種抜きの

(of fruit or crop) fully developed, flavorful, and ready to be eaten

熟した

typical or customary for a specific time of year

季節的な

(particularly of food) having been dried in the sun

日干しの